If you’re anything like us you’ll have ham leftover after Christmas and we love making a big quiche to take down to the beach for lunch or to serve alongside some salads for an easy dinner. If you don’t have leftover ham this is also delicious with bacon or some leftover roasted veggies.
This Week
2 Dec - 8 Dec
Meal Prep Guide
You can pre-roast the onion and tomatoes a couple of days before making the quiche. Simply combine 1 sliced onion, 2 punnets of cherry tomatoes (cut in half) and 5 garlic cloves (skins removed) with 2 Tbsp of olive oil, 1 Tbsp of balsamic vinegar and 3 Tbsp of mixed herbs. Toss well and add to a baking tray, sprinkle over salt and pepper. Roast at 160 degrees for 20-30 minutes.
Tips
Tips
- Blind baking the pastry first is key to a good quiche. It allows the bottom to crisp up before adding the filling, so you’re not left with a soggy quiche.
- We like to cook the tomatoes and onions at 160 degrees so they cook slowly and caramelise nicely.
- This quiche is delicious served hot or cold so is perfect to take down to the beach for a picnic or over to a friends house for an easy dinner.
Shortcuts
Vegetables
- The beauty of quiches is that you can use any leftover roasted vegetables you have on hand or any greens or herbs that are looking a little sad at the back of the fridge.
Protein
- Swap leftover Christmas ham for bacon (cut into small pieces and pan-fry first).
- For a vegetarian option leave out the ham and add some extra vegetables.
Other
- You can also use this same recipe to make a tasty frittata for a gluten-free option, simply leave out the pastry and use 8 eggs instead of 6.
Ingredients
Quiche
- 2 punnets of cherry tomatoes 500g (cut in half)
- 1 brown onion (cut into slices)
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 5 cloves of garlic (whole but peeled)
- 3 Tbsp fresh herbs (we used a mixture of rosemary, oregano and thyme)
- 500g short pastry
- 1 cup of cheddar cheese (grated)
- 1 ½ cups leftover Christmas ham (sliced)
- ½ cup of cream
- 6 eggs
- Salt and pepper
Garden salad
- 1 head of baby cos (roughly torn)
- 1 capsicum (diced)
- ½ cucumber (diced)
- ¼ cup of kalamata olives
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
Method
- Preheat the oven to 160 degrees fan bake.
- Start off by blind baking the pasty. Grease a pie or quiche dish with a little olive oil or butter. Roll out the pastry and add to the bottom of the dish and up the sides. Add a layer of baking paper to the bottom and add some dried legumes or blind baking beads and blind bake for 20 minutes.
- Add the onion slices, cherry tomatoes, herbs, and garlic onto a baking tray and drizzle over the olive oil and balsamic vinegar, sprinkle with salt and pepper and pop in the oven to roast for 20-30 minutes or until golden brown.
- Once you have ‘blind baked’ the pastry set it aside and allow it to cool.
- Whisk together the eggs, cream and cheddar with a pinch of salt and pepper.
- Add the ham, tomatoes and onion to the bottom of the quiche. Pour over the egg mixture and stir with a wooden spoon to evenly distribute everything.
- Turn the oven up to 180 degrees and pop the quiche in to cook for 30 minutes until golden brown and the eggs have set.
- While the quiche is cooking, prepare the salad. Add the capsicum, cucumber, cos, and olives to a large salad bowl. Drizzle over the olive oil and red wine vinegar and toss well to combine.
- You can serve the quiche hot or cold alongside the salad and your favourite chutney.
Variations
Vegetables
- The beauty of quiches is that you can use any leftover roasted vegetables you have on hand or any greens or herbs that are looking a little sad at the back of the fridge.
Protein
- Swap leftover Christmas ham for bacon (cut into small pieces and pan-fry first).
- For a vegetarian option leave out the ham and add some extra vegetables.
Other
- You can also use this same recipe to make a tasty frittata for a gluten-free option, simply leave out the pastry and use 8 eggs instead of 6.
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